A single-dish restaurant in the Old Quarter serving cha ca, the Hanoi speciality of freshwater fish marinated in turmeric and galangal, grilled, then finished at the table in a pan of hot oil with large quantities of dill and spring onion. It arrives with rice vermicelli, roasted peanuts, fresh herbs and a choice of fermented shrimp paste or fish sauce for dipping, and staff usually assemble the first portion. Orders are placed by the head rather than by dish. The dining rooms run over several floors of a narrow building on Duong Thanh, west of Hoan Kiem Lake, and the restaurant appears in the Michelin Guide’s Hanoi selection. Turnover is quick and peak hours are crowded.